Sometimes called 'butter beans' because of its starchy and buttery texture, vaal has a delicate flavour that complements a wide variety of dishes. You will find them in various shapes and sizes, ranging from cream-coloured flat long beans, to broad hard beans and off0white oval-shaped dal. This versatile ingredient is used commonly in Maharashtrian, Gujarathi and Parsi kitchens in traditional recipes like Vangi ani val, Dalimbi, Walor muthia nu shaak, Tittori dal etc.
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